0 recipes from contoocook and beyond


Topping: nonstick vegetable oil spray
6 tbsps. butter
l cup packed dark brown sugar

l med. pineapple, peeled, halved, cut into l/3″ thick slices, then cored
3- whole hazelnuts (about) toasted
Cake: l-l/2 cups self rising flour
l tbsps. ground almonds
l/2 tsp. baking powder
3 large eggs
l tbsps. amaretto
l-l/2 sticks butter, room temp.
3/4 cup sugar
l cup whipping cream, beaten to soft peaks
For topping: Heat oven 350. Spray bottom of l0″ diameter cake pan with 2″ sides with Pam. Melt butter in heavy med. skillet over med. heat. Add sugar and whisk until well blended, about l min. Pour into prepared pan. Spread evenly over bottom of pan. Arrange pineapple slices in a single layer atop sugar mixture on bottom and around sides of pan, cutting in half to fit if necessary and pressing slightly to adhere. Place hazelnuts in spaces between pineapple slices.
For cake: Mix flour, ground almonds and baking powder in med. bowl. Whisk eggs and amaretto in small bowl to blend. Using electric mixer beat butter and sugar in large bowl until creamy. Mix in dry ingredients alternately with egg mixture. Spoon cake batter atop pineapple slices in pan. Bake cake until tester comes out clean, about 45 mins. Cool cake in pan 5 mins. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Serve warm or at room temp. with cream.
Serves l0 to l2. Bon Appetit Irish Recipes May l996

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